Colorful Roasted Veggies Recipe

4.5 3 6
Colorful Roasted Veggies Recipe
Colorful Roasted Veggies Recipe photo by Taste of Home
Publisher Photo

Colorful Roasted Veggies Recipe

Read Reviews
4.5 3 6
Publisher Photo
From Mechanicsburg, Pennsylvania, Adrian Martin writes, “My mom, Diane Harrison, serves this delicious vegetable dish pleasantly flavored with rosemary. It’s my favorite.”
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

  • 4 medium carrots, julienned
  • 1-1/2 pounds fresh asparagus, trimmed and halved
  • 1 large green pepper, julienned
  • 1 medium sweet red pepper, julienned
  • 1 medium red onion, sliced and separated into rings
  • 5 cups fresh cauliflowerets
  • 5 cups fresh broccoli florets
  • 1/4 to 1/2 cup olive oil
  • 3 tablespoons lemon juice
  • 3 garlic cloves, minced
  • 1 tablespoon dried rosemary, crushed
  • 1 teaspoon salt
  • 1 teaspoon pepper

Directions

Preheat oven to 400°. In a large bowl, combine vegetables. In a small bowl, whisk oil, lemon juice, garlic, rosemary, salt and pepper until blended. Drizzle over vegetables and toss to coat.
Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, 20-25 minutes or until tender, stirring occasionally. Yield: 12 servings.
Originally published as Colorful Roasted Veggies in Taste of Home October/November 2005, p8

Nutritional Facts

3/4 cup: 88 calories, 5g fat (1g saturated fat), 0 cholesterol, 228mg sodium, 10g carbohydrate (5g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

  • 4 medium carrots, julienned
  • 1-1/2 pounds fresh asparagus, trimmed and halved
  • 1 large green pepper, julienned
  • 1 medium sweet red pepper, julienned
  • 1 medium red onion, sliced and separated into rings
  • 5 cups fresh cauliflowerets
  • 5 cups fresh broccoli florets
  • 1/4 to 1/2 cup olive oil
  • 3 tablespoons lemon juice
  • 3 garlic cloves, minced
  • 1 tablespoon dried rosemary, crushed
  • 1 teaspoon salt
  • 1 teaspoon pepper
  1. Preheat oven to 400°. In a large bowl, combine vegetables. In a small bowl, whisk oil, lemon juice, garlic, rosemary, salt and pepper until blended. Drizzle over vegetables and toss to coat.
  2. Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, 20-25 minutes or until tender, stirring occasionally. Yield: 12 servings.
Originally published as Colorful Roasted Veggies in Taste of Home October/November 2005, p8

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Reviews forColorful Roasted Veggies

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katlaydee3 User ID: 3741999 130832
Reviewed Jan. 2, 2014

"This was good but not great, I felt it was somewhat bland in flavor."

MY REVIEW
dilbert098 User ID: 3743376 58044
Reviewed May. 26, 2013

"I love the lemon tangyness. It's easy to make and it's light and tasty"

MY REVIEW
Cricutlass User ID: 4841608 151315
Reviewed Dec. 31, 2011

"I made this for a potluck and it was well received. It was quick and easy and I will make it again

m"

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